ProcedurePreheat oven to 375. Peel yams and quarter them lengthwise. Slice each quarter into 1/2 inch thick pieces. In a small bowl toss yams with oil and salt. Spread on a baking sheet and roast until tender and golden (about 20 minutes)

To assemble the quesadillas, heat a large skillet over medium high heat. Brush lightly with oil and cover with a tortilla. Spread a thin layer of honey chipotle sauce over the surface, sprinkle with a quarter of the grated cheese, scallions and toasted pumpkin seeds. Spoon a quarter of the roasted yams over the bottom half of the tortilla. Heat through until the cheese melts and the tortilla crispens. Fold the top over the bottome, slide onto a baking sheet and keep warm in a low oven while preparing the remaining 3 quesadillas.